As the Christmas season rolls around, the eggnog is sure to rear its ugly head once again. Whether you're a fan of the eggy, liquor laced, custard, or not, it's unavoidable. However, if you want an alternative to Eggnog, you could try these winter warmers this Christmas instead.
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Buttered Rum
Bear with me here, this might sound really weird, but trust me, it's incredible. This is similar to Eggnog in its thick sweetness but it can be drunk warm, and you can choose the rum you add. Spiced is great for that wintery festive flavor, and dark is perfect for warm nights around the fire.
Ingredients
- 1 Stick of soft butter
- Dark or spiced rum. Choose how strong you want it.
- 2/3 of a cup of light brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/8 of a teaspoon of ground nutmeg
- 1/8 of a teaspoon of ground cloves
- 2 cups of boiling water
Mix together the butter and sugar until it is well blended. Now, add the spices and rum to the bowl and continue to mix. Next, add the boiling water and mix until it all melts together. It is now ready to ladle into mugs and top with cinnamon. Here you have the perfect alternative to Eggnog.
Brandy Alexander
Despite its weird name, this is the perfect Eggnog stand-in to sip after a meal, or during those long family chats around the tree. They're heavy, creamy, chocolaty, and rich with warming Cognac. It's just what you need on a cold Christmas evening.
Ingredients
- 1 1/2 ounces cognac
- 1 ounce dark creme de cacao
- 1 ounce cream
- Grated nutmeg to garnish
This one is simple. Pop the three ingredients into a shaker with ice and give it a good shake. Strain it into a coupe glass and garnish with nutmeg. These are sure to be hit with anyone, and they're perfect for dessert.
Ponche Crema (Venezuelan Eggnog)
I may not be the best person to ask, not being a fan of Eggnog, but when I tasted this I could never go back to the old Christmas staple. This is just so much better and will convince any Eggnog fan to switch it up forever. This is a super simple recipe and can be whipped up in big batches. As with all rum drinks, choose the type you want depending on your preference. However, I recommend spiced.
Ingredients
- 2 cups milk
- 400 gr condensed milk
- 6 egg yolks
- ½ cup rum
- 1 tsp nutmeg
- 1 cinnamon stick
- lime zest
Gently heat the milk, making sure not to bring it to the boil. Then, add the condensed milk, lime juice, cinnamon stick, and nutmeg. Be careful as you temper the eggs by adding a small amount of the hot mixture to the egg yolks and beating them. Then, once blended, add to the rest of the warm mixture. Keep mixing it until it has thickened, and then add your rum. Remove it from the stove, and take out the cinnamon. You can bottle Ponche Crema and store it for up to a month, but I doubt it'll last that long.
